Best Crunchy Potato Chip Sandwich Recipes

CRUNCHY POTATO CHIP SANDWICH

Steps:

• Spread peanut butter on both bread slices.
• Place pickle chips on one slice.
• Top with overlapping potato chips.
• Close sandwich and eat.
• *Plain Jane-spread mayonnaise on white bread and top with potato chips.
• *Banana Crunch-spread peanut butter on white bread; add sliced bananas, and top with potato chips.
• *Cheese 'n' Chips-make a grilled cheese sandwich with American cheese and potato chips on buttered white bread.
• Other ideas--barbecue chips on ham and cheese sandwich; salt and vinegar chips or tuna fish sandwich.

CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH

Steps:

• Combine first 6 ingredients.
• Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.

CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH

Steps:

• Combine first 6 ingredients.
• Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.

CRUNCHY CHICKEN & POTATO CHIP SANDWICH

Steps:

• quart Water 1/4 cup Hot Sauce 1/4 cup Kosher Salt 1/4 cup Sugar 1 1/2 pounds Chicken Cutlets
• Whisk Water, Hot Sauce, Salt and Sugar in a bowl until Salt and Sugar dissolve. Add Chicken and refrigerate at least 1 hour.
• Oil
• In a large Dutch oven heat Oil to 350°F.
• Remove Chicken from Hot Sauce marinade and pat dry. Arrange on a wire rack in a single layer.
• cup Flour 1 teaspoon Salt 1 teaspoon Peppermarinated Chicken
• In a medium bowl, combine the Flour, Salt, and Pepper. Transfer Flour to a mesh strainer and dust Chicken lightly on both sides. Allow to air dry in the refrigerator for 1 hour, keep the Flour.
• seasoned Flourmarinated Chicken
• Remove Chicken from the refrigerator, and dust heavily with more Flour and then press to help cake on the Flour for extra crispiness.
• Fry Chicken in preheated Oil until it reaches an internal temperature of 160°F, about 3-4 minutes. Remove to a paper towel lined plate.
• tablespoons Oil1 tablespoon Cayenne 1/2 teaspoon PaprikaSalt 1/4 teaspoon Garlic Powder 1/2 teaspoon Sugar
• Heat 3 tablespoons Oil in small saucepan over medium heat until shimmering. Add Cayenne, Paprika, Salt, Garlic Powder and Sugar. Cook until fragrant, about 30 seconds. Transfer to a small bowl, and drizzle over the Chicken to serve.
• Potato Buns (to serve)
• Place a schmear of spread on the bottom Bun and top with Chicken. Finish with Coleslaw and Potato Chips.
• cups Shredded Red Cabbage 1/2 cup Shredded Carrot (about 1-2 carrots) 3 Scallions (thinly sliced) 1 Bread & Butter Pickle (chopped) 1 cup Mayonnaise 2 Lemons (juiced) 2 Garlic Cloves (grated) Salt Freshly Cracked Pepper
• For Slaw: Toss together the ingredients in a large bowl until evenly dressed. Adjust seasoning to taste.
• Idaho Potatoes (thinly sliced)
• For Chips: Soak sliced Potatoes in ice cold water for 30 minutes to remove excess starch.
• Drain and pat dry with a clean kitchen towel or paper towels. Allow to dry before frying.
• Vegetable Oil (for frying)
• Heat Oil to 375°F.
• Paprika (to taste) Garlic Powder (to taste)
• Working in batches, fry Chips for 2-3 minutes until crispy but not browned. Remove to a paper towel-lined plate and season immediately with Paprika and Garlic Powder.
• 4 cup Mayonnaise 1 tablespoon Honey 1 teaspoon Paprika
• Spread: Mix together the ingredients until evenly combined.Helpful Tips:1. Don't want to overcook the chicken, cook until it is hot and browning.